Chocolate Coconut Cake – tender and flavorful coconut cake layers with a chocolate coconut buttercream.
Chocolate Coconut Cake
Hello cake lovers! I’m excited to share not one, but two new recipes with you this week! The first cake recipe is my Chocolate Coconut Cake, made up of tender and flavorful coconut cake layers and a silky smooth chocolate coconut buttercream. The second will be a Red Velvet Bundt Cake with a cream cheese icing. You’ll see that here tomorrow!
I think you’ll not only love this recipe for how delicious it is, but also for how simple it is to make. We’ve just got cake layers and buttercream to whip up. Easy peasy!
How to Make Coconut Cake
For the cake layers, remember to follow my tips for getting an even rise and great texture:
- Preheat your oven for 30 minutes prior to baking.
- Beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
This cake is tender and moist, but not overly fluffy.
How to Make Chocolate Coconut Buttercream
For the buttercream, you’ll be using dark chocolate chips. I recommend using a quality brand like Guittard or Callebuet. You’ll also be adding coconut emulsion. If you can’t get emulsion, you can also use the same amount called for in the recipe of coconut extract.
To ensure a silky smooth buttercream, make sure you heat the cream called for in the recipe, pour it over the chocolate chips and stir until smooth. Making a ganache before adding it to the buttercream ensures you don’t get any chocolate hardening as it hits the cold butter.
You may also want to review the steps in my post How to Make the Best Buttercream. Here’s a summary:
- Use slightly cold butter
- Beat the butter to soften it
- Sift your powdered sugar
- Use heavy cream
- Beat for about 5 minutes with a paddle attachment
- Use a spatula or wooden spoon at the end to push out air pockets.
Want this cute texture on your cake? Snag my textured scraper set on Shop.CakebyCourtney.com. You’ll also see the spatulas, acrylic disk and original scraper set that I use – all of which I designed to make cake decorating easier for you.
How to Turn My Chocolate Coconut Cake Into a Sheet Cake or Cupcakes
If you’re looking to simplify the cake making process, you can always turn any of my cakes into sheet cakes or cupcakes. For the sheet cake option, you’ll want to bake the cake in a glass or light metal 9″x13″ rectangular pan. Keep the temperature at 325 degrees F, but bake for longer. On average, sheet cakes like this will take about 15 minutes longer than the suggested bake time. However, like with all cakes, you still need to keep your eye on the cake toward the end of baking. All of our ovens are different and that means the bake time might vary a little for each of us. Just make sure that when you insert a toothpick in the center of the cake, a few moist crumbs come out on it. That’s when you’re know it’s done and ready to cool at room temperature.
For cupcakes, you’ll stick with the same temperature but you’ll bake for less time. Each of my recipes will make about 20-24 cupcakes, depending on the size. I usually bake two cupcake pans at a time and the bake time ends up being closer to 15 to 20 minutes total. You can use the same toothpick trick to set your cupcakes.
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